Delia Gluten Free Chocolate Cake

This Delia Gluten-Free Chocolate Cake is a rich, moist, and indulgent dessert that’s perfect for any chocolate lover looking for a gluten-free option. Made with high-quality cocoa and almond flour, this cake has a light yet fudgy texture and deep chocolate flavor that’s wonderfully satisfying. It’s topped with a smooth chocolate ganache, making it a delightful treat for any celebration or special occasion.

What is Delia Gluten-Free Chocolate Cake?

Delia Smith’s Gluten-Free Chocolate Cake is a flourless chocolate cake that combines almond flour and cocoa powder to achieve a moist, rich cake without gluten. This cake is known for its smooth, fudgy texture and deep chocolate taste. It’s topped with a simple yet decadent chocolate ganache, making it an elegant choice for anyone following a gluten-free diet.

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Why You Should Try This Recipe

• Naturally Gluten-Free: Ideal for those avoiding gluten without sacrificing flavor.
• Rich Chocolate Flavor: Made with high-quality cocoa and dark chocolate.
• Moist and Fudgy Texture: Almond flour keeps the cake tender and satisfying.
• Easy to Make: Simple ingredients and straightforward steps.
• Perfect for Special Occasions: A great choice for birthdays or celebrations.

Ingredients Needed to Make Delia Gluten-Free Chocolate Cake

For the Cake

• 200g Dark Chocolate (at least 70% cocoa), chopped: Provides a rich chocolate base.
• 150g Unsalted Butter: Adds moisture and richness to the cake.
• 150g Caster Sugar: Sweetens the cake without overpowering the chocolate.
• 4 Large Eggs (separated): Adds structure and helps the cake rise.
• 100g Ground Almonds: Provides a light, moist texture and subtle nuttiness.
• 2 tbsp Cocoa Powder: Enhances the chocolate flavor.
• 1 tsp Vanilla Extract: Balances and enhances the chocolate notes.
• A Pinch of Salt: Brings out the flavors.

For the Chocolate Ganache Topping

• 150g Dark Chocolate: Creates a smooth, glossy topping.
• 150ml Double Cream: Adds creaminess to the ganache.

Instructions to Make Delia Gluten-Free Chocolate Cake

Step 1. Preheat the Oven and Prepare the Pan

Preheat your oven to 350°F (180°C). Grease an 8-inch round cake pan and line the base with parchment paper to prevent sticking.

Step 2. Melt the Chocolate and Butter

In a double boiler or microwave-safe bowl, gently melt the dark chocolate and butter together, stirring until smooth. Set aside to cool slightly.

Step 3. Beat the Egg Yolks and Sugar

In a mixing bowl, beat the egg yolks with the caster sugar until pale and fluffy. Add the melted chocolate mixture, ground almonds, cocoa powder, vanilla extract, and salt. Mix until well combined.

Step 4. Whip the Egg Whites

In a separate bowl, use an electric mixer to beat the egg whites until they reach soft peaks. This helps give the cake a light texture.

Step 5. Fold in the Egg Whites

Gently fold the whipped egg whites into the chocolate mixture in three additions, being careful not to deflate the batter. Fold until just combined for a smooth, airy batter.

Step 6. Bake the Cake

Pour the batter into the prepared cake pan and smooth the top with a spatula. Bake for 30-35 minutes, or until a skewer inserted into the center comes out clean. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Step 7. Make the Ganache

In a small saucepan, heat the double cream until it’s just about to simmer. Pour it over the chopped dark chocolate in a heatproof bowl and let it sit for 2-3 minutes. Stir until smooth and glossy.

Step 8. Top the Cake with Ganache

Once the cake has completely cooled, pour the ganache over the top, using a spatula to spread it evenly. Allow the ganache to set before serving.

What Goes Well With Delia Gluten-Free Chocolate Cake

• Fresh Berries – Adds a refreshing contrast to the rich chocolate.
• Whipped Cream – Light and airy, perfect with a fudgy texture.
• Vanilla Ice Cream – Complements the deep chocolate flavor beautifully.
• Salted Caramel Drizzle – Adds a sweet and salty balance.
• Mint Leaves – Brings a fresh note that pairs well with chocolate.
• Powdered Sugar Dusting – Simple and elegant for extra presentation.

Expert Tips for Making the Best Delia Gluten-Free Chocolate Cake

To achieve the perfect gluten-free chocolate cake, keep these tips in mind:

• Use High-Quality Chocolate – The flavor of the cake relies on good chocolate, so choose one with at least 70% cocoa.
• Let Ingredients Reach Room Temperature – This helps the batter mix smoothly and results in a more even bake.
• Fold Egg Whites Carefully – Gentle folding maintains air and gives the cake a light texture.
• Cool Completely Before Adding Ganache – Ensures a smooth, glossy topping that sets well.
• Serve at Room Temperature – This brings out the rich chocolate flavor.

Easy Variations of Delia Gluten-Free Chocolate Cake

Try these variations to make this chocolate cake your own:

• Add Orange Zest – A touch of orange zest in the batter adds a citrusy contrast.
• Use Hazelnut Flour – Substitute almond flour with hazelnut flour for a nutty flavor.
• Top with Coconut Flakes – Sprinkle toasted coconut flakes over the ganache.
• Add Espresso Powder – A teaspoon enhances the chocolate flavor.
• Sprinkle with Sea Salt – For a gourmet touch, sprinkle a pinch of sea salt over the ganache.

Best Practices to Store Delia Gluten-Free Chocolate Cake

• Store at Room Temperature – Keep in an airtight container for up to 2 days.
• Refrigerate for Longer Freshness – The cake will stay fresh in the fridge for up to 5 days.
• Freeze in Portions – Wrap individual slices in plastic wrap and foil; freeze for up to 3 months.
• Keep Covered – This prevents the ganache from drying out or losing its gloss.

Best Practices to Reheat Delia Gluten-Free Chocolate Cake

This cake is best enjoyed at room temperature, but if you’d like it slightly warm:

• Microwave Briefly – Heat individual slices for 10 seconds for a warm, melty texture.
• Oven Reheat – Warm in a preheated oven at 300°F (150°C) for about 5 minutes, covered with foil.
• Add Fresh Ganache After Reheating – For a fresh look and flavor, drizzle a little extra ganache.

Nutrition Value (per serving)

• Calories: 320
• Carbohydrates: 26g
• Protein: 6g
• Fat: 21g
• Fiber: 3g
• Sugar: 18g

FAQs

Can I Make Delia Gluten-Free Chocolate Cake Dairy-Free?

Yes, you can make Delia Gluten-Free Chocolate Cake dairy-free by replacing the butter with coconut oil or a dairy-free butter substitute. For the ganache, use coconut cream or a dairy-free alternative in place of double cream.

What Can I Use Instead of Almond Flour in Delia Gluten-Free Chocolate Cake?

If you need to replace almond flour, use hazelnut flour or a gluten-free all-purpose flour blend in equal amounts. Note that this may slightly change the flavor and texture, but it will still yield a delicious cake.

How Do I Keep Delia Gluten-Free Chocolate Cake Moist?

To keep Delia Gluten-Free Chocolate Cake moist, avoid overbaking, as almond flour can dry out with too much heat. Store the cake tightly covered at room temperature or refrigerate in an airtight container to lock in moisture.

Can I Freeze Delia Gluten-Free Chocolate Cake?

Yes, Delia Gluten-Free Chocolate Cake can be frozen. Once fully cooled, slice and wrap each piece tightly in plastic wrap and place in an airtight container. Freeze for up to 3 months. To enjoy, thaw overnight in the fridge or at room temperature before serving.

Final Words

The Delia Gluten-Free Chocolate Cake is a beautifully rich and fudgy dessert that’s both gluten-free and deeply satisfying. With its smooth chocolate ganache and tender almond crumb, this cake is ideal for gatherings, celebrations, or simply to indulge in a chocolate treat. Serve with fresh berries or a scoop of vanilla ice cream and enjoy each decadent slice!

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